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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a rich, slightly smoky corn chowder that I adapted from a recipe in the book Soup Makes The Meal. With corn fresh from the cob, cream, and smoked cheddar, this thick soup has a good balance of flavors. It's my favorite soup recipe. Ingredients:
3 -4 slices bacon, cut into small pieces |
1 large onion, chopped |
1 garlic clove, minced |
4 large corn cobs, kernels cut off the cobs and cobs reserved |
5 cups chicken broth |
1/2 cup heavy cream |
3 tablespoons flour |
4 -5 ounces smoked cheddar cheese, grated |
1 teaspoon dijon mustard (optional) |
salt and pepper |
Directions:
1. Heat a heavy soup pot over medium heat. Add the bacon and fry until crisp. Remove bacon and reserve, leaving the drippings.
2. Add the onion and cook, stirring, until translucent, about 8 minutes. Add the garlic and corn, salt lightly, and cook, stirring, for 2 minutes.
3. Using a box grater, grate the corn cobs over the soup to extract the starchy pulp.
4. Add the chicken stock and bring to a near boil. Simmer the soup until the corn has lots its raw taste, 8 to 10 minutes.
5. Whisk the cream and flour together in a small bowl. Add to the soup and heat for 10 minutes, under salting the soup slightly, to taste.
6. Stir the cheese into the soup, in a couple of batches, until it melts. Stir in the mustard and season with pepper.
7. Serve hot, garnished with crumbled bacon.
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